Bio-preservation of Pineapple Juice Using Candidate Probiotic Lactic Acid Bacteria
Marina Nanouman Christelle Assohoun-Djéni, Didier Kra Brou KEDJEBO, Thérèse Adjo Anoman, Guillaine Koko Jostasie Dogoua, Erica Adjoua Flore Yao, Clément Kouassi Kouassi & Théodore N’dédé Djéni · Asian Journal of Biotechnology and Bioresource Technology · 2026
Background & Aims: Pineapple juice (Ananas comosus) is susceptible to microbial spoilage because of its nutrient content and high water activity. This study evaluated the survival and biopreservation potential of three candidate probiotic lactic acid bacteria, Weissella confu...
Open access
Research Article
10.9734/ajb2t/2026/v12i4336